Kohlrabi is an original cabbage that has been enjoyed by many, so I would like to enjoy it even in the cold season. To do this, this article discusses recipes for preparing various kohlrabi blanks for the winter.
Selection and preparation of ingredients
Kohlrabi cabbage is a stembled, the middle of which is tender and juicy. You should choose fruits about the size of a tennis ball, their taste will be delicate and sweet. If the fruits turn out to be too young, then there will be no sweetness in them, and overripe ones will resemble cotton wool.
Kohlrabi can be stored in the refrigerator from a week to 10 days. If it is peeled and cut, it should be put in a container of water, in which vinegar or lemon must first be added.
Important! Kohlrabi bears fruit several times a year, so it can be bought from September to spring.
Recipes for harvesting kohlrabi cabbage for the winter
Kohlrabi is usually consumed in an untreated form, grated, as a component of many snack foods. However, there are many cooking options that describe what you can cook from this amazing vegetable. In addition to the fact that you can make wonderful various salads with it, you can pickle, pickle, ferment it, and preserve it with it.
Winter salad with carrots
2 cans per 0.5 l 25 minutes
garlic
2 to 6 cloves
Nutritional value per 100 g:
Cook the marinade. In a bowl of water, throw pepper, vinegar, salt, sugar, wait for a boil and in this position hold for up to 10 minutes.
Peel the washed cabbage and carrots, chop on a grater and stir.
Rinse lids and jars and rinse with boiling water, you can do without sterilization.
In the bottom of the container for storage, put celery branches and garlic cloves.
Lay carrots and cabbage (they need to be pressed quite tightly).
Pour the cooked marinade into the cans and boil for 15–25 minutes, with a can capacity of 1 liter.
Close with the canning appliance lids, put the cans upside down, cover with a warm blanket or something similar.
After the workpieces have cooled, send them to the pantry, basement or cellar.
Cook the marinade. In a bowl of water, throw pepper, vinegar, salt, sugar, wait for a boil and in this position hold for up to 10 minutes.
Peel the washed cabbage and carrots, chop on a grater and stir.
Rinse lids and jars and rinse with boiling water, you can do without sterilization.
In the bottom of the container for storage, put celery branches and garlic cloves.
Lay carrots and cabbage (they need to be pressed quite tightly).
Pour the cooked marinade into the cans and boil for 15–25 minutes, with a can capacity of 1 liter.
Close with the canning appliance lids, put the cans upside down, cover with a warm blanket or something similar.
After the workpieces have cooled, send them to the pantry, basement or cellar.Did you know? In the state of New Jersey, there is a law according to which cabbage can be consumed on all days of the week, except Sunday.
Pickled Kohlrabi
For marinade: water: 500 ml., salt: 0.5 tbsp. l., table vinegar: 50 ml. granulated sugar: 50 g, bay leaf: 2 pcs.
2 cans per 0.5 liter 2-3 hours
blackcurrant foliage
2 pcs.
black pepper (peas)
8 pcs
Nutritional value per 100 g:
Wash, peel and chop the cabbage fruits in small cubes.
Pour 1 liter of water into the bowl, throw salt at the rate, heat. Blanch the cabbage for 2 minutes. Pour the liquid, and then cool and dry it.
At the bottom of the cans, place cherry and currant leaves, as well as dill umbrellas. Remove the husk from the garlic, cut into slices, put in a jar.
Onions, sliced in half rings, mix with cabbage.
Fill the jars with a mixture of cabbage and onions.
Cooking the marinade: in a saucepan filled with salted water, add sugar, bay leaf, peppercorns and bring to a boil. Add vinegar to the boiling marinade.
Pour the cabbage with the resulting marinade. Sterilize the cans for 20 minutes. Seal the lids. Cool and store.
Wash, peel and chop the cabbage fruits in small cubes.
Pour 1 liter of water into the bowl, throw salt at the rate, heat. Blanch the cabbage for 2 minutes. Pour the liquid, and then cool and dry it.
At the bottom of the cans, place cherry and currant leaves, as well as dill umbrellas. Remove the husk from the garlic, cut into slices, put in a jar.
Onions, sliced in half rings, mix with cabbage.
Fill the jars with a mixture of cabbage and onions.
Cooking the marinade: in a saucepan filled with salted water, add sugar, bay leaf, peppercorns and bring to a boil. Add vinegar to the boiling marinade.
Pour the cabbage with the resulting marinade. Sterilize the cans for 20 minutes. Seal the lids. Cool and store.Abkhazian salted cabbage
12 cans per 0.5 l50 minutes
blue fenugreek seeds
30 g
Nutritional value per 100 g:
- Rinse the cabbage and chop into small slices in any shape.
- Hot peppers cut into small pieces, removing seeds.
- Peel and chop the garlic into 2-3 parts.
- Put the pulp in a container (pan, jar) and season with spices.
- Place a press on the filled dish and leave to salted for 10 days.
- After the specified amount of time, put the cabbage in small banks, cover with lids and refrigerate.
Pickled with greens
2 cans per 1 liter30 minutes
chopped dill
4 tbsp. l
ground red pepper
1/2 tsp
Nutritional value per 100 g:
- To clean, wash and dry a kohlrabi with a towel. Peel the garlic and prepare the spices.
- Cut cabbage into strips.
- Lay it on the bottom of the can, sprinkle with dill and garlic. After putting cabbage and then a layer of greenery. So fill the entire jar, leaving on top 1.5–2 cm for brine.
- Brine. In a separate container with water, you need to add hot red pepper, mustard, salt. Mix everything thoroughly and pour the vegetables. Tighten the jars and leave to ferment for 4 days at room temperature. The room must have a temperature of at least + 21 ° C.
- When time passes, you can try the snack and serve it on the table.
- For storage for a longer period, it must be sent to the refrigerator.
Did you know? In China, cabbage is considered a symbol of wealth.
Freezing kohlrabi cabbage
Time for preparing: 30 minutes.
The complexity of the preparation: easy cooking.
Nutritional value per 100 g:
- calorie content: 42 kcal
- proteins: 2.8 g
- fats: 0 g
- carbohydrates: 10.7 g
Ingredients:
heads of kohlrabi: arbitrary amount of salt: 50 g per head
Step-by-step cooking instructions:
- Select ripe, not overripe, heads of kohlrabi. There should be no flaws, traces of diseases on the surface.
- Peel washed and dried vegetables.
- Cut kohlrabi according to your desire: straws, cubes, circles, slices or bars. If desired, you can rub on a coarse grater.
- Sprinkle the cut pieces with salt for 20-30 minutes. Thanks to this “sedimentation” bitterness and liquid will leave the vegetables and it will be very tasty. Rinse settled vegetables under running water.
- Blanch for 3-4 minutes in boiling water. This is recommended using a strainer or colander. Cool kohlrabi with cold water.
- Dry vegetables after blanching, put in special bags for freezing.
- Put in the freezer to freeze.
Features of storage of blanks
Canned food is stored in a cool, dry place. For this, a closet, cellar or basement are perfect. Salty and sauerkraut can lie in the refrigerator until spring.
So, since the harvest of this type of cabbage is 2-3 times a year, harvesting can also be done several times a year from fresh crops. Useful preparations you can diversify your diet even in the winter, as all vitamins and nutrients are stored in the vegetable.Important! Frozen cabbage is stored for 9-10 months without losing its beneficial properties.
